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Thanksgiving: Post-Thanksgiving Turkey Soup

Source of Recipe

From "Saveur: Soups and Stews"


Recipe Introduction

"Here's a soup that lets you make the most of your holiday leftovers. Think of it as a loose guide and let the contents of your refrigerator dictate the direction in which the flavors will go. Have a bit of uneaten roasted butternut squash or creamed spinach on hand? Add them, along with mashed potatoes for thickening. A garnish of leftover cranberry chutney is a good idea, too."

List of Ingredients

◦  6 cups turkey stock or chicken stock
◦  1 turkey carcass, from roasted turkey, broken into pieces, or 2 turkey wings
◦  2 Tbsp extra-virgin olive oil
◦  1 Tbsp unsalted butter
◦  2 carrots, coarsely chopped
◦  2 cloves garlic, coarsely chopped
◦  1 medium yellow onion, coarsely chopped
◦  1 small turnip, peeled and coarsely chopped
◦  2 sprigs fresh thyme
◦  1 bay leaf
◦  1 sprig fresh flat-leaf parsley
◦  1 sprig fresh sage
◦  2 cups finely shredded cooked turkey meat
◦  1 cup mashed potatoes
◦  ½ cup canned evaporated milk
◦  Kosher salt and freshly ground black pepper, to taste
◦  ¼ cup dried cranberries, to garnish
◦  2 Tbsp chopped chives, to garnish



Recipe

Bring stock and turkey carcass to a simmer in a large stockpot over medium-high. Remove from heat and skim excess fat, if needed. Keep covered until ready to use.

Heat oil and butter in an 8-quart saucepan over medium-high. Cook carrots, garlic, celery, onion, and turnip, stirring occasionally, until golden, 10 minutes. Tie thyme, bay leaf, parsley and sage into a bundle using butcher's twine and add to pan. Strain reserved turkey stock through a fine-mesh sieve set over a bowl and discard solids; return stock to pan and bring to a boil.

Reduce heat to medium. Stir in shredded turkey and mashed potatoes and cook until soup is thickened, 30 minutes. Add evaporated milk and season with salt and pepper. Discard herb bundle. To serve, ladle soup into bowls and garnish with cranberries and chives.


Serves 6 to 8